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A neighborhood bar & restaurant in Eastvale, CA on the rooftop of Staybridge Suites. June’s is a love letter to California, a celebration of the bounty of the golden state. Our rooftop oasis boasts sweeping views of the San Bernardino mountains – the perfect place to unwind and enjoy a beautiful sunset.
Hours
| Friday | 4–9 PM |
| Saturday | 4–9 PM |
| Sunday | 4–9 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
Address and Contact Information
Address: 12509 Schleisman Rd, Eastvale, CA 92880
Phone: (951) 519-1602
Website: https://www.juneseastvale.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
June’s Eastvale
a neighborhood bar & restaurant in eastvale, ca · on the rooftop of Staybridge Suites …
June’s (@juneseastvale) • Instagram photos and videos
4.2K+ followers · 0 following · 33 posts · @juneseastvale: “SUNSET HAPPY HOUR 4-5:30 a neighborhood restaurant in Eastvale, CA on the rooftop of Staybridge …
Menu – June’s Eastvale
MENU ; Snacks · ONION DIP. spiced potato chips ; Appetizers · TIGER SHRIMP. lemon butter sauce, capers, housemade baguette ; Pasta · + Tiger Shrimp, + Grilled Chicken …
Reviews
Josephine Shiau
Amazing food. Did not have the issue with being salty like the reviews stated. Went there Sunday evening. Great service – Michael was our server and got us situated even though it was late. The drinks were also great.
Perfect addition to eastvale.
… morePerfect addition to eastvale.
Jun
food is solid, expensive for the price, nothing to write home about. cocktails are tasty! still missing something that takes it from good to great. would go back for drinks and the vibes.
very nice weather at sundown. our server was amazing despite the rush (on a wed!). reservations recommended!
… morevery nice weather at sundown. our server was amazing despite the rush (on a wed!). reservations recommended!
Meileh Burns
Nice rooftop atmosphere with a view of the Soccer fields & the city. Friendly weight staff. Good food. What more can you ask for?
… moreManny Perez
I was excited to try this local rooftop restaurant & bar. I wish I could have given it 5 stars but it fell about two stars short. The shrimp appetizer was good but the main dish short rib was more like a pot roast and the spicy pasta wasn’t all that great with the small shells they use. Both of the main dishes were too salty and over priced for what they were.
The dining outdoor type furniture wasn’t all that comfortable because it felt like they were missing the backrest cushions. The decor could use better lighting, the potted plants were dead or dying and the cleaning supplies shouldn’t be left out in the open. The service was ok. The staff was nice but having the girls rearranging the tables and struggle to turn on the patio heaters didn’t lend to the atmosphere. I would suggest better management and a DJ for the weekend evenings.
… moreThe dining outdoor type furniture wasn’t all that comfortable because it felt like they were missing the backrest cushions. The decor could use better lighting, the potted plants were dead or dying and the cleaning supplies shouldn’t be left out in the open. The service was ok. The staff was nice but having the girls rearranging the tables and struggle to turn on the patio heaters didn’t lend to the atmosphere. I would suggest better management and a DJ for the weekend evenings.
Peter Gergis
Aesthetically pleasing, but downright terrible food.
Went last night for our date night. As soon as we arrived, we were excited to be at Eastvale’s 1st rooftop bar and restaurant. We started with the Zaatar Fries and the popcorn chicken. Both had great flavor, but were incredibly salty (something noted on other reviews).
Then came the main dishes. Our server convinced us that the spicy pomodoro wasn’t that spicy, but it was a spicy for me, and I eat habaneros raw with my food. Calabrian chilies are sweet and hot, but the amount used in this dish, turns it into more of an assassin’s pasta. They were very kind and replaced the dish with gnocchi (more on that in a few). I had the carbonara, and fair warning- it’s not really a carbonara. 1st it’s made with a shell pasta that doesn’t allow the texture quality of the cream to develop, so you end up with a somewhat curdled egg cream sauce (yuck). Also, the lardons were not rendered down, which led to a very chewy and fatty experience. Lastly, the salt. FFS, the chef must not have any taste buds, or they’re not tasting the sauces as they develop them the dish was salted like seawater. Now back to the gnocchi- this wasn’t gnocchi. These were southern style dumplings trying to be played off as gnocchi. These were 1” by 1” squares of dough cooked in (you guessed it) the saltiest sauce you have ever had in your life.
In addition, the food in general tasted as though it had been cooked in large batch and reheated for the order, an off put flavor of being reheated came through in everything, except the fries and popcorn chicken.
That said, the service and the atmosphere are the only saving grace for this place. Go for the drinks, but not the food. Also beware, for a 2 star (at best restaurant) they have the audacity to force you to valet your vehicle for $10.
I hope they fire their kitchen staff and do better.
… moreWent last night for our date night. As soon as we arrived, we were excited to be at Eastvale’s 1st rooftop bar and restaurant. We started with the Zaatar Fries and the popcorn chicken. Both had great flavor, but were incredibly salty (something noted on other reviews).
Then came the main dishes. Our server convinced us that the spicy pomodoro wasn’t that spicy, but it was a spicy for me, and I eat habaneros raw with my food. Calabrian chilies are sweet and hot, but the amount used in this dish, turns it into more of an assassin’s pasta. They were very kind and replaced the dish with gnocchi (more on that in a few). I had the carbonara, and fair warning- it’s not really a carbonara. 1st it’s made with a shell pasta that doesn’t allow the texture quality of the cream to develop, so you end up with a somewhat curdled egg cream sauce (yuck). Also, the lardons were not rendered down, which led to a very chewy and fatty experience. Lastly, the salt. FFS, the chef must not have any taste buds, or they’re not tasting the sauces as they develop them the dish was salted like seawater. Now back to the gnocchi- this wasn’t gnocchi. These were southern style dumplings trying to be played off as gnocchi. These were 1” by 1” squares of dough cooked in (you guessed it) the saltiest sauce you have ever had in your life.
In addition, the food in general tasted as though it had been cooked in large batch and reheated for the order, an off put flavor of being reheated came through in everything, except the fries and popcorn chicken.
That said, the service and the atmosphere are the only saving grace for this place. Go for the drinks, but not the food. Also beware, for a 2 star (at best restaurant) they have the audacity to force you to valet your vehicle for $10.
I hope they fire their kitchen staff and do better.
Hemant Assudaney
Absolutely stunning views. I went with my kids and wife food was delicious. Great service. Drinks were great specially the wine selection. Service was great and our server took care of us and the kids gave priority to ask if we had any food allergies before putting in the order. Highly recommended! Will definitely be back soon!
… moreCaroline C B Ragland
Breathtaking views. A very modern date night spot in the Inland Empire—only 20 minutes away from the Ontario Airport. The glass wall itself glows at night. I like how on the menu, they describe the purpose of their restaurant as “a love letter to California”.
I believe the chef could one day be an up and coming contender for a future Michelin star. There were improvements that could have been made on some dishes, but overall, very complex and elevated flavor profiles—the fresh seasonal ingredients are intentionally the star of the show.
For example I had the peach and burrata with prosciutto—I really felt this could have been taken to the next level if they grilled the peaches to get that caramelization, added some fresh basil (it was mostly mint) and drizzled the blood orange dressing on top instead of spreading it on the endive where it was kind of hidden.
We also ordered the tiger shrimp with baguette. The baguette was made from scratch and was exquisite, and the tender garlic cloves were easily spread to make a pseudo garlic bread experience. The sauce had a good foundation to it but was too watery / bland.
My husband had the cheeseburger medium and this was the best savory food item we ordered. Best cheeseburger I have ever had—even better than Hamburger Hamlet in LA. They grind new york steak in-house to make the “ground beef” and their sauces are all made from scratch. The ranch was a little too herby and watery for me but the fries were so flavorful they didn’t need any dipping sauce. Out of all their sauces, the blood orange dressing is the star of the show.
We also ordered the chocolate olive oil and peach cakes and split 3 different flavors of ice cream (honey, basil, and passionfruit). The chocolate cake was my favorite cake—dense with a dark chocolate ganache as a “crust”. The honey ice cream was my favorite ice cream; but the peach cake with the basil ice cream was my favorite combo overall if I had to pick just one dish. The peach with the basil and sea salt caramel is a very complex flavor profile and executed very well. My complements to the chef!
They also have house wines—try the red—it strikes the perfect balance between dry and sweet which is hard to do.
Gorgeous views, quiet breeze, trendy atmosphere, feels like a mini vacation. Come at sunset for that wow factor. ✨
… moreI believe the chef could one day be an up and coming contender for a future Michelin star. There were improvements that could have been made on some dishes, but overall, very complex and elevated flavor profiles—the fresh seasonal ingredients are intentionally the star of the show.
For example I had the peach and burrata with prosciutto—I really felt this could have been taken to the next level if they grilled the peaches to get that caramelization, added some fresh basil (it was mostly mint) and drizzled the blood orange dressing on top instead of spreading it on the endive where it was kind of hidden.
We also ordered the tiger shrimp with baguette. The baguette was made from scratch and was exquisite, and the tender garlic cloves were easily spread to make a pseudo garlic bread experience. The sauce had a good foundation to it but was too watery / bland.
My husband had the cheeseburger medium and this was the best savory food item we ordered. Best cheeseburger I have ever had—even better than Hamburger Hamlet in LA. They grind new york steak in-house to make the “ground beef” and their sauces are all made from scratch. The ranch was a little too herby and watery for me but the fries were so flavorful they didn’t need any dipping sauce. Out of all their sauces, the blood orange dressing is the star of the show.
We also ordered the chocolate olive oil and peach cakes and split 3 different flavors of ice cream (honey, basil, and passionfruit). The chocolate cake was my favorite cake—dense with a dark chocolate ganache as a “crust”. The honey ice cream was my favorite ice cream; but the peach cake with the basil ice cream was my favorite combo overall if I had to pick just one dish. The peach with the basil and sea salt caramel is a very complex flavor profile and executed very well. My complements to the chef!
They also have house wines—try the red—it strikes the perfect balance between dry and sweet which is hard to do.
Gorgeous views, quiet breeze, trendy atmosphere, feels like a mini vacation. Come at sunset for that wow factor. ✨
Benjamin Colsten
The food was excellent. The drinks were delicious and balanced. The service was attentive and helpful. The views made you feel like you were somewhere more exotic than the IE. It was a great experience.
Don’t skip the focaccia. Loved the carbonara (although the pork in it may have been too salty). The pork chop was moist and quite flavorful. The crispy potatoes were delicious. The tuna crude was light and flavorful. Everything we tried was worth it, and it tasted just as good as leftovers the next day.
We made a reservation, so we didn’t have to wait for a table. I believe most people make reservations, especially for Saturday night.
… moreDon’t skip the focaccia. Loved the carbonara (although the pork in it may have been too salty). The pork chop was moist and quite flavorful. The crispy potatoes were delicious. The tuna crude was light and flavorful. Everything we tried was worth it, and it tasted just as good as leftovers the next day.
We made a reservation, so we didn’t have to wait for a table. I believe most people make reservations, especially for Saturday night.
Andrea Barrios
Loved our night at June’s in Eastvale! We got the Za’atar Chicken and it was super tasty—so much flavor. Tried a few of their craft cocktails too, and every single one was a hit. The whole place has a great vibe—awesome view, VERY stylish. Service was friendly and on point. Definitely a great spot for date night or happy hour. We’ll be back for sure!
… moreCG Cruz
Great place to grab a drink and/ or dinner. The IE needs more of these places. The bar drinks were good. My wife and I enjoyed the food as well. The grilled octopus and the steak frites was real good. Atmosphere was good, good views. We’ll definitely go back soon. Service was great as well, courteous and very helpful staff. Stop by and give it a try.
… more